Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling.
Rong HeYujiao WangYucheng ZouZhigao WangChao DingYing WuXingrong JuPublished in: Journal of the science of food and agriculture (2020)
The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry.
Keyphrases